Cheesy Chicken Enchiladas

By dmscott52

Excellent light version of enchiladas taken from Cooking Light magazine. Definitely worth the effort, there are a few steps. First made 5-11-2009.

Ingredients

• 2-1/2 cups chopped cooked chicken breast.
• 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
• 1-2/3 cups plain low-fat yogurt
• 1/3 cup butter, melted
• 1/4 cup chopped onion
• 1 tsp. minced garlic
• 1/4 tsp freshly ground pepper
• 1 (10-3/4 ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted (such as Health Request)
• 1 (4.5 ounce) can chopped green chiles, drained
• 8 (8-inch) flour tortillas
• 1 T. canola oil
• Cooking spray
• 1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese.
• 1/4 cup chopped green onions

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350 degrees.
2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set aside.
3. Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down the center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9 -inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350 degrees for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.